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Curried Vermicelli Noodles Fill 1 Created with Sketch.

with Bok Choy, Bean Sprouts & Candied Cashews

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re putting our own spin on a classic Southern Asian dish. In this hearty stir-fry, you’ll use vermicelli, a thin rice noodle. (The word “vermicelli” is borrowed from a similarly-shaped Italian pasta, but can refer to a specific type of Asian noodle.) Using traditional spices and aromatics along with seasonal vegetables, you’ll build a delicious dish and finish it with homemade candied cashews for a unique touch of toasty sweetness.

fresh
ingredients
Curried Vermicelli Noodles with Bok Choy, Bean Sprouts & Candied Cashews
Title
  • 8 oz Vermicelli Rice Noodles
  • 2 Carrots
  • 2 oz Bean Sprouts
  • 2 Scallions
  • 1 Lime
  • 1 lb Napa Cabbage
  • ½ lb Bok Choy
  • 1 bunch Mint
  • 3 Tbsps Cashews
  • 2 Tbsps Light Brown Sugar
  • 2 Tbsps Yellow Curry Paste
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and cut the carrots into matchsticks. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Using a peeler, remove the rind of the lime, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Remove and discard the cabbage core; thinly slice the leaves. Trim off and discard the root ends of the bok choy; roughly chop the bok choy. Pick the mint leaves off the stems; discard the stems.

Candy the cashews:
2 Candy the cashews:

In a large pan, combine the brown sugar, the juice of 1 lime wedge, a pinch of salt and 2 tablespoons of water. Cook on medium, swirling the pan constantly, 2 to 3 minutes, or just until the sugar mixture turns amber in color. Immediately turn off the heat and add the cashews. Stir to thoroughly coat and transfer to a baking sheet. Set aside to cool. Carefully wipe out the pan.

Cook the vegetables:
3 Cook the vegetables:

In the same pan used to candy the cashews, heat 2 teaspoons of oil on medium-high until hot. Add the bok choy, carrots, cabbage and white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy and cabbage are slightly wilted. Add ¼ cup water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the vegetables are just tender. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Make the sauce:
4 Make the sauce:

In the same pan used to cook the vegetables, combine the curry paste, lime zest, the juice of 1 lime wedge and ¾ cup of water; season with salt and pepper to taste. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and set aside.

Cook the noodles & add them to the sauce:
5 Cook the noodles & add them to the sauce:

Add the vermicelli noodles to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (slightly firm to the bite). Drain the noodles and transfer them directly to the pan of sauce; stir until thoroughly coated.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked vegetables to the pan of noodles and sauce. Cook on medium heat, stirring constantly, 1 to 2 minutes, or until thoroughly combined and warmed through. Divide the finished noodles between 2 dishes. Garnish with the candied cashews, green tops of the scallions, mint leaves, bean sprouts and the remaining lime wedges. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and cut the carrots into matchsticks. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Using a peeler, remove the rind of the lime, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Remove and discard the cabbage core; thinly slice the leaves. Trim off and discard the root ends of the bok choy; roughly chop the bok choy. Pick the mint leaves off the stems; discard the stems.

2 Candy the cashews:

In a large pan, combine the brown sugar, the juice of 1 lime wedge, a pinch of salt and 2 tablespoons of water. Cook on medium, swirling the pan constantly, 2 to 3 minutes, or just until the sugar mixture turns amber in color. Immediately turn off the heat and add the cashews. Stir to thoroughly coat and transfer to a baking sheet. Set aside to cool. Carefully wipe out the pan.

Candy the cashews:
Cook the vegetables:
3 Cook the vegetables:

In the same pan used to candy the cashews, heat 2 teaspoons of oil on medium-high until hot. Add the bok choy, carrots, cabbage and white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy and cabbage are slightly wilted. Add ¼ cup water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the vegetables are just tender. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

4 Make the sauce:

In the same pan used to cook the vegetables, combine the curry paste, lime zest, the juice of 1 lime wedge and ¾ cup of water; season with salt and pepper to taste. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and set aside.

Make the sauce:
Cook the noodles & add them to the sauce:
5 Cook the noodles & add them to the sauce:

Add the vermicelli noodles to the pot of boiling water. Cook 2 to 3 minutes, or until al dente (slightly firm to the bite). Drain the noodles and transfer them directly to the pan of sauce; stir until thoroughly coated.

6 Finish & plate your dish:

Add the cooked vegetables to the pan of noodles and sauce. Cook on medium heat, stirring constantly, 1 to 2 minutes, or until thoroughly combined and warmed through. Divide the finished noodles between 2 dishes. Garnish with the candied cashews, green tops of the scallions, mint leaves, bean sprouts and the remaining lime wedges. Enjoy!

Finish & plate your dish: